Italian Lentil and Swiss Chard Soup

This was a very easy and hearty soup, perfect for a cold and rainy fall evening.

Total Time: approximately 2 hours

Yield: 8

Source: I adapted my friend Lisa's basic recipe for lentils.


This recipe used what I had on hand. You could substitute or leave out pretty much any of these ingredients to suit your family's taste. I often make a similar soup with noodles instead of lentils and call it Spaghetti Soup.


  1. Heat olive oil in a heavy bottomed pot, over medium heat. Add onions, then garlic. Cook until slightly softened.
  2. Add lentils and sauté for a couple of minutes. Add celery and stir, then add mushrooms after a minute or two, then carrots. Allow to cook off the excess moisture for a few minutes. Add in spaghetti sauce, vegetable broth and seasonings.
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  4. Increase heat to bring soup to just a boil, then turn to low and simmer until lentils are cooked. I cooked my soup for about two hours on low but I'm sure it would have been ready sooner.
  5. Add more water to give the soup the right consistency. Just before serving, check seasonings and make adjustments as necessary. Add Swiss chard and cook for about 5 more minutes before serving.

Cheese would have been a wonderful garnish to this soup. I served it with a green salad but it would have been nice to have bread too.

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